Thai Choice Baking Powder is a Versatile raising agent used for baking cakes,pastries and pudding helping you to acchieve perfect results every time.
we suggest the following should be added to each 500grams of palin flour.
For pastries : 15gm
For Cake : 25gm
For Pudding : 30gm
Other Common use Of Baking Powder
Good for meat tenderizing. More digestive and enhance the volume of vegetable,rice,lentils,and beans.
To keep more fresh for pakora,dahi bhala,cake,biscuits and pizza crust. An essential ingredient of gulab jaman, rasmalai and egg halwa.
superb anti soaking agent for extra oil in haleem and curries.
use Half To One Teaspoon For Per KG Foods Or As Per Your Recipe Need
Corn Flour,(E500) Sodium Bicarbonate (E450a) Sapp
To thaw meat
To increase the size of vegetables, lentils, rice, and chickpeas and make them easier to digest.
To maintain the freshness of pakoras, curd rolls, cakes, biscuits and pizza bread.
To keep gulab jamun, eggs and halwa soft and smooth.
To prevent excess oil from being absorbed into the haleem and kadi.
15 grams for pastries.
25 grams for cakes.
30 grams for pudding.
Use half a teaspoon of baking powder per kilogram of food or as needed for the dish.